goat cheese stuffed pork tenderloin w/ pan sauce

any of you lucky ladies going to book group tonight will have the tasty pleasure of eating christannes bound-to-be-better-than-my 1st try, and that's saying something because this is FANTASTIC!!! props to christanne for finding and sharing these recipes with me, it's all her.
1 pork tenderloin
1/2 medium onion, minced
2 Tbsp pine nuts
4 Tbsp dried fruit (cherries, currants, cranberries...)
1 tsp fresh thyme leaves
1/2 cup goat cheese (leave out thyme if you use herbed goat cheese)
1/4 cup red wine
1/4 cup bread crumbs
salt and pepper to taste

1/2 cup red wine
1/2 cup dried cherries
1/2 Tbsp balsamic vinegar
1 Tbsp butter
salt and pepper

begin by soaking your chosen fruit in the wine (i was out of wine and soaked them in balsamic vinegar). if you're using larger fruit like dried apricots or apples, chop the pieces up first. i put mine in the microwave for about 20 seconds to get the fruit softened and the liquid warm to speed up the process.
preheat oven to 350.
prepare tenderloin by trimming tapered end and removing any extraneous fat. reserve trimmed meat and mince it finely. to cut the meat, make a slice 1/4 inch from the bottom 1/4 inch into the meat. then roll the meat onto the thick side and continue cutting in the same manner, like you are unrolling wrapping paper. you'll end up with a rectangular piece of meat. cover it with a thick layer of saran wrap and pound with the flat side of a meat tenderizer or heavy saute pan from the inside working your way out until the meat is about 1/8 inch thick and still rectangular in shape. cover and refrigerate.

toast the pine nuts in a dry skillet until golden brown. remove from pan, add some oil and saute the onion on medium-low heat until soft, about 8 minutes. add the minced pork and cook until no longer pink. add thyme and continue to cook for 2 minutes. turn off the heat and add the pine nuts. drain the fruit, reserving the liquid, and add to pan.

crumble cheese into a bowl and add onion mixture and bread crumbs. mix well to make a loose mass.

pile stuffing onto one short end of the tenderloin and shape it firmly into a tube. roll tenderloin firmly and secure it with cooking twine or toothpicks.

heat a few tablespoons oil in a large saute pan. brown meat on all sides. transfer to a roasting pan, add some water or broth to the bottom and cook for about 45 minutes, or until inner temp reaches 175 degrees. remove from the oven and let it rest for 10 minutes. meanwhile, make the pan sauce.

deglaze the pan you used to cook the onion in with a tablespoon wine or vinegar, scraping the browned bits off the bottom with a wooden spoon. add the wine, vinegar and cherries and bring to a boil. turn the heat to a simmer and let it reduce by 1/2, about 4 minutes. add butter and stir to melt. slice meat diagonally about 1/3 inch thick, plate and drizzle sauce and cherries on top.
*i was out of red wine and made a basic balsamic pan sauce with the cherries, which was delicious! just use 1/2 cup balsamic instead of the wine and follow same instructions.

For Amy...

Moroccan Chicken Stew (pilfered from Recipezaar)


2 cups chicken broth
1 small can tomato paste
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon ground red pepper (cayenne) 1/8
teaspoon ground cinnamon
1/2 cup raisins
1 medium onion, sliced thin
1 tablespoon minced fresh garlic
2 lbs butternut squash, peeled, seeded, and cut into 1 1/2 inch chunks (5 cups)
2 cups frozen green peas
1 can chickpeas, drained and rinsed
4 skinless chicken thighs, skin and visible fat removed (about 1 1/3 pounds)


In a 4 to 5 quart pot, whisk together the chicken broth, tomato paste, cumin, salt, red pepper, and cinnamon until blended.


Stir in the raisins, onion, garlic, squash, peas, chick-peas, and chicken.
Bring to a gentle boil over medium-high heat.


Reduce the heat to low.
Cover and simmer for 25 to 30 minutes, or until the squash is tender and the chicken is opaque near the bone and the juices run clear when the meat is pierced with a sharp knife.

I used boneless chicken breasts instead and cut them into large chunks. I also substituted sweet potatoes for the butternut squash. I think I upped the chicken broth a little. We served this over rice. It would also be good over couscous or just served with bread. Don’t even THINK about leaving out the raisins, unless you substitute with something else…I think dried apricots, chopped up would be fantastic. It is delicious and smells DIVINE!



posted by spy

More-Peas-if-You-Please Penne

Yes, I know...Jenn posted. Whoa.
Please note, this is a Rachael Ray....kids recipe and Lexi didn't help. Don't judge.



This makes 4 very large servings. (we had lots-o-leftovers)

Salt
1 pound penne pasta with ridges
3 cups frozen peas
1/2 cup chicken or vegetable broth
2 cups ricotta cheese
3 tablespoons butter, cut into small pieces
1 cup grated Parmigiano-Reggiano cheese
1 cup fresh basil leaves, sliced
Freshly ground pepper

Cook pasta al dente. Set aside a ladle of pasta cooking water and then drain.

In a small saucepan, add peas and broth. Simmer 5 min.

In a large serving bowl, mash half the peas and broth with the ricotta cheese. Toss with the pasta, butter and half the Parmigiano-Reggiano cheese. Add the reserved pasta cooking water to moisten if needed. Stir in the remaining whole peas and the basil; season with salt and pepper. Top with the remaining Parmigiano-Reggiano cheese.

We decided the more basil the better. It added just the right amount of flavor.

This is super easy and super tastalicious. We all (including Lex) loved it!

Posted by JennBop-picture will be posted when blogger decides to get it's act together and work.

Two Pie Day

Caramel Apple Pie

This pie is delish! It is a mix between a pie and an apple crisp.

Crumb Topping:
1 c. packed brown sugar 1/2 c. oats
1/2 c. flour 1/2 c. butter
Stir together dry ingredients. Cut in butter until topping is like coarse crumbs. Set aside.

Pie:
1 pastry crust for a deep dish pie 9" (I always just buy one)
1/2 c. sugar
3 T. flour
1 t. cinnamon
pinch salt
6 c. thinly sliced, peeled apples (I usually use a couple different kinds)
1/2 c. chopped pecans, optional
1/4 c. caramel topping

Preheat oven to 375*. In a large bowl (seriously, use a BIG bowl), stir together sugar, flour, cinnamon and salt. Add apple sliced and gently toss until coated. Transfer apple mixture to the pie shell and sprinkle with crumb topping. Press the topping down just a little to make sure you get to use it all. Place pie on a baking sheet (if you are smart, you'll line it will foil or a silpat). Cover edges of pie with foil. Bake for 25 minutes. Remove foil and then bake for another 25-30 minutes. Sprinkle with pecans, if using, and drizzle with caramel. Enjoy warm or at room temp.

French Silk Pie (a la BH & G Cookbook)

Chocolatey deliciousness!

1 chocolate cookie crust, 9 inch
1 cup whipping cream
1 cup (6 oz) semi-sweet baking chocolate, in pieces
1/3 cup butter
1/3 cup sugar
2 beaten egg yolks
3 T. whipping cream
1 cup sweetened whip cream (so there is a little cream in this, so what?!?)

In heavy saucepan, combine 1 cup whipping cream, chocolate, butter and sugar. Cook over low heat, stirring constantly, until choc. is melted and sugar is dissolved. Gradually stir half the chocolate mixture into the egg yolks then add mixture back to pan. Cook over medium-low heat, stirring constantly, until mixture starts to thicken and starts to bubble. Remove from heat and place over and ice water bath. Stir in 3 T. whipping cream. Stir mixture occasionally while over ice bath until mixture is cool and very thick. (About 20 minutes) Trasnfer to mixer bowl and whip with whisk attachment on med-high speed for 2-3 minutes until light and fluffy. Spread filling into crust and refrigerate for 5-24 hours, Garnish with whipped cream.


posted by Kristin

Perfect Fall Snack/Treat:

Apple Popovers
makes 6, prep 15 minutes, cooking time 20 minutes

Preheat oven to 425. Lightly grease 6 compartments of a muffin tin.
Sift together:

1/2 cup + 1 TBSP flour
2 TBSP powdered sugar

make a well in the center and add:

1 egg
1/4 cup milk

stir with a wire whisk until smooth, then add:

1/4 cup more milk

stir until smooth. Measure out 1 TBSP olive oil and divide among 6 muffin compartments. Place the muffin tin in the oven to heat the oil. Meanwhile, peel, core, and thinly slice 2 small apples (we like granny smith or gala). Remove muffin tin from oven and divide batter between each compartment. Place the sliced apples on top and sprinkle generously with cinnamon-sugar. Bake 20 minutes or until golden and risen. Dust with powdered sugar. Serve warm. I defy you to have any leftover, ever. ;)

posted by spy

Serious Slacker

We have been slacking in the cooking department at our house this summer. Here's hoping that the cool fall weather will bring a whole new season of delicious fall recipes to share and enjoy!!

Chicken Tikka Masala with Vegetables

chicken tikka masala is my favorite indian dish...savory and slightly spicy (or a lot spicy, depending on your preference) with a hint of underlying sweetness. YUM! we tried this recipe tonight and i tweaked it here and there. it came out perfectly and we will make it often!

(confession: i pilfered this photo, because i couldn't get a good one, but my version was the same gorgeous color, but with carrots, cauliflower, and peas thrown in the mix)

marinade for chicken:
combine 1 cup plain yogurt
1 TBSP lemon juice
1 tsp ground cumin
1 tsp cinnamon
1/2 tsp cayenne pepper (this is mild, you can add more, depending on how spicy you like it)
2 tsp black pepper
1/4 tsp ground ginger
1 tsp salt
1/2 tsp paprika

dice 2-3 boneless, skinless chickent breasts and marinate in yogurt sauce for at least an hour. (i think you could marinate overnight in the refrigerator, i did it for an hour at room temperature) skewer chicken.

you can cook the chicken on a grill or broil on a rack over a baking pan in the oven. either way, lightly oil the grill or rack and cook just until done on the inside and starting to color on the outside. once cooked, set aside.

spice blend for chicken:
2 tsp ground cumin
2 tsp paprika
1 tsp salt
1 1/2 tsp sugar
dash of cayenne pepper


make spice blend and set aside.

sauce for chicken:
2 TBSP butter
1 clove garlic, minced
1 small onion, halved and thinly sliced
spice mix (see above)
2 8 oz cans tomato sauce
1 cup heavy cream
1 cup skim milk
cilantro, for garnish
3 carrots, sliced about 1/4" thick
1 1/2 cups cauliflower florets
1 cup frozen peas

in a large pot, melt butter and saute onion and garlic for about 1-2 minutes. add spice blend, tomato sauce, milk, cream, and veggies. stir to combine and bring to a simmer, then reduce heat to low and simmer 30 minutes, until sauce begins to thicken. add chicken and simmer about 10 more minutes. (if needed, thicken sauce with a small amount of cornstarch blended with cold water).

serve over jasmine or basmati rice, garnish with cilantro. i think this recipe would be delicious made in the crockpot and simmered on low for 2-3 hours. stir in the chicken about 30 minutes before serving.

posted by spy

pistachio gelato

the color may not look appetizing, but let me tell you, this stuff is fantastic-o!

stay tuned next week for hazelnut gelato...

gelato al pistacchio

3/4 cup unsalted shelled pistachios

3/4 cup sugar

2 cups whole milk

1 tsp almond extract

5 large egg yolks

2 drops green food coloring (optional)

chopped unsalted pistachios

finely grind 3/4 cup pistachios and 1/4 cup of the sugar in processor. combine pistachio mixture, milk and almond extract in heavy medium saucepan. bring to boil then strain solids through a fine strainer. whisk yolks and 1/2 cup sugar in large bowl to blend. gradually whisk milk mixture into yolk mixture. return mixture to saucepan. stir over medium-low heat until custard thickens slightly and leaves pan on the back of a spoon when finger is drawn across, about 8 minutes (do not boil). remove from heat, whisk in food coloring then refrigerate until cold, about 3 hours.

process custard in ice cream maker according to manufacturer's instructions. transfer to covered container and freeze. scoop and garnish with chopped nuts.

i doubled the recipe and next time would use less sugar -

posted by amy

As Requested:

Creamy Fusilli with Yellow Squash and Bacon

coarse salt and ground pepper
8 oz fusilli (or rotelle) pasta
4 slices bacon, cooked and crumbled into small pieces (save grease in pan)
4 medium yellow squash (quartered lengthwise and sliced crosswise)
2 garlic cloves, minced
½ cup heavy cream (i used skim milk and it turned out fine)
¼ cup shredded parmesan cheese, plus more fore serving

Cook pasta until al dente, according to package directions. Reserve 1 cup pasta water; drain pasta and return to pot.

Place skillet containing bacon grease over medium-high heat. Add squash and garlic (i tossed in some thinly sliced onions as well) to fat in skillet; season with salt and pepper, and toss well. Cover, and cook, stirring occasionally, until squash begins to soften, 5-7 minutes. Uncover, and continue to cook until liquid is evaporated and squash is tender, 2-3 minutes more.

Add cream and cooked pasta to skillet; toss well, and cook until cream begins to thicken, 2-3 minutes. Remove from heat; stir in parmesan cheese and add enough reserved pasta water to create a sauce that coats pasta. Top with reserved bacon and more cheese.

sorry for the no photo, but we snarfed this down too quickly to even think about taking a photo. posted by spy

Late August Menu

cydney and i were discussing "dinner menus" and we decided that we should really post them here for others to envy and admire, but mostly for others to get inspiration. anyway, i do 14 meals per menu to minimize grocery trips. so cyd, this is for you:

BLTs
black bean tostadas
caesar salad and bread
tuscan roast pork
mini turkey burgers
couscous-stuffed chicken
artichoke chicken
apricot & cheddar chicken melt (hey, see below)
udon noodles
roast chicken with asparagas & potatoes
artichoke chicken
fuselli pasta with yellow squash & bacon
summer skillet (hey, also see below)
italian chicken soup

wow, that's a lot of chicken. :)
posted by spy

Simply Delicious Strawberry Swirl Shortcakes

Got 20 minutes and a box of Bisquick? Whip these babies up and impress everyone! (shhhh, don't let it slip how ridiculously easy these are!)

Strawberry Swirl Shortcakes

16 oz strawberries, washed and sliced

5 TBSP sugar

2 tsp grated lemon peel (optional)

2 1/2 cups Bisquick

2/3 cup plus 1 TBSP milk

whipping cream for topping

Heat oven to 450. Stir strawberries and 2 TBSP sugar in a small bowl and set aside.

In a second small bowl, combine lemon peel and 3 TBSP sugar; set aside.

In large bowl, stir together Bisquick and 2/3 cup milk until a soft dough forms. Turn out onto a well-floured surface. Roll to an 18 x 8-inch rectangle, about 1/4" thick. Brush with remaining 1 T milk, then sprinkle with lemon-sugar (or plain sugar, if omitting lemon peel). Roll up, starting at short end. Cut into 8 slices. Place slices on a baking sheet that has been sprayed lightly with non-stick cooking spray. Flatten slices slightly. Bake for 10 minutes, until lightly golden-brown.

When cool to touch, slice biscuits in half horizontally. Place biscuit bottom on plate and spoon a scant 1/4 cup strawberries over top; dollop with whipped cream. Cover with biscuit top, add more whipped cream and strawberries to garnish.

posted by spyderette

Pasta Fagioli and Breadsticks

Try not to fall over...I have actually cooked something. Perfect for a cool and rainy day.


Pasta Fagioli
It seems like a lot of ingredients but it comes together pretty quickly.

1 lb. ground beef, turkey or italian sausage
1 clove garlic, minced
1 small onion, chopped
1-2 carrots, chopped
3 ribs celery, chopped
1-28 oz. can diced tomatoes
1-15 oz. can kidney beans
1-15 oz. can white beans
1-15 oz. can tomato sauce
1 1/2 cups V-8 juice
1 T. vinegar
1 t. salt
1/2 t. pepper
1 t. oregano
1 t. basil
1 1/2 t. thyme (or just replace all 3 of these with 3 t. italian seasoning)
1/2 lb. ditalini pasta

Brown meat in large stock pot. Add all fresh veggies and saute for 10 minutes. Add remaining ingredients except for pasta. Simmer for 1 hour (or however long you have until dinnertime!). Meanwhile, cook pasta, drain and toss with olive oil. Put soup and pasta together in bowl and top with grated parmesan cheese.



Quick and Easy Breadsticks

1 T. yeast
1 1/2 c. warm water
2T. sugar
1/2 t. salt
3 c. flour

Dissolve yeast in warm water. Mix and knead all ingredients together for 3 minutes; let rise 10 minutes. Roll gough on floured board (use lots of flour). Cut into strips with pizza cutter. Place on greased baking sheet and brush with melted butter. Sprinkle with seasoned salt or garlic salt and parmesan cheese. Let rise 10 minutes or more. Bake at 375* for 20 minutes or until lightly browned.

posted by Kristin L., otherwise known as K. Lyman.

FREEZING GARLIC????

I know one of you told me how to do this before. Would you please let me know how to again?
THANKS!!!
Cyd

melty deliciousness

me again. and first off, i apologize for the bad photo. number one: the whole meal was less "oily" than it appears. my flash does funny things with food. i was just in a rush. number two: i really did take a bite of this and immediately jump up to get my camera thinking "this has GOT to go on the blog"! i think alan called it "super fantastic" and we both agreed this is going to be a new standby in the peck household, ranking right up there with our old favorites, blt and tacos. it's quick and easy too! so, without further ado:

Apricot-and-Cheddar Chicken Melt

(courtesy of september's Everyday Foods magazine)

in a plastic ziploc bag, combine:

¼ cup white wine vinegar
2 TBSP Dijon mustard
1 garlic clove, minced
1 tsp salt
¼ tsp pepper

2 boneless, skinless chicken breasts, split horizontally

place chicken in the bag, seal, and marinate at room temperature for 15 minutes or up to 24 hours in refrigerator.

4 slices good-quality bread, very lightly toasted
heaping ¼ cup apricot preserves
4 slices deli ham (i used black forest)
1 cup grated white cheddar cheese (i used regular cheddar)

line a rimmed baking sheet with foil and spray lightly with non-stick cooking spray.

lift chicken from marinade and place on baking sheet. broil (without turning) 4-6 minutes, until chicken is cooked through. transfer chicken to a plate and set aside. remove foil from baking sheet.

spread the bread with the apricot preserves. place bread on baking sheet and top with chicken, ham, and cheese. broil 4-6 more minutes, until bread is toasty and cheese is melted.

posted by spyderette

Grape and Apple Salad

1 TBSP olive oil
½ - 1 TBSP white wine vinegar
salt and pepper to taste
1-2 TBSP honey (to taste)
whisk together in a bowl and toss with:

½ - 1 granny smith apple, cored and thinly sliced, slices halved
½ cup red grapes, halved
romaine lettuce

i’m thinking of miss Rachel and the vinegar problem and i think this dressing would be yummy with white grape juice in place of the vinegar and honey…it would give a little sweetness, a little tartness, and an overall brightness to the dressing. anyone want to give it a try? the salad was a really nice accompaniment to the sandwich. two thumbs up from my worst critic, Alexander.

Simple Summer Skillet

this was a summertime staple in my house growing up. it's great for using up all those tomatoes and zucchini! i added some leftover green beans this time for added kick and it was delish!

in a large skillet with a lid, brown about 1 lb ground turkey (or ground beef) until almost done.

layer sliced zucchini on top, covering meat completely. salt and pepper well, pour in about 1/3 cup water and cover. (i added the beans here too) cook 3-5 minutes until zucchini is tender.

top with a layer of sliced tomatoes. salt and pepper well, and cover to cook, about 3-5 minutes longer.

when tomatoes are cooked, top with grated cheddar cheese.

have some fruit on the side and call it dinner...all in under 30 minutes...oh, and you're welcome. :) posted by spydie

Cornmeal Berry Upside-Down Cake

i know this is similar to the blueberry buckle...but i had to post anyway! also, believe it or not ladies, but this is relatively healthy! (227 calories per servig and loaded with antioxidants!)

1 1/2 cups mixed berries (fresh or frozen) -- i used blueberries (fresh) and raspberries (frozen)

1 1/3 cups all-purpose flour
1/2 cup cornmeal
1 T finely chopped fresh basil
2 tsp baking powder
1/4 tsp salt

2 eggs, lightly beated
1/2 cup sugar
2/3 cup milk
1/3 cup canola oil

extra berries & basil leaves for garnish

glaze:
2 tsp milk
1 tsp lemon juice
1/3 cup powdered sugar

preheat oven to 350. grease and flour an 8-inch round cake pan. place berries in bottom and set aside. in a large bowl, combine dry ingredients and set aside. in another bowl, whisk together eggs, sugar, milk, and oil. add egg mixture all at once to dry ingredients. stir until combined; pour over berries, spread evenly. bake 40-45 minutes. cool in pan 5 minutes, then run a knife around the edge of pan to loosen sides and invert. while cake is still slightly warm, whisk together glaze ingredients and brush on top of cake. garnish as desired with berries, basil, and powdered sugar. serves 10. would be fantastic with vanilla ice cream.

posted by spydie

Sneaky Pancakes

We are now owners of the well known "the Sneaky chef" book by Missy Chase Lapine

We tried out the Chocolate Chip Pancakes today...delish AND with healthy ingredients. The kids didn't even know they got a huge dose of fiber! Regulartity always makes the day a little better.

It says it makes about 18 pancakes...but we make big ones so it did about 10.

Starting off we are to use one of the make-ahead mixes as called for in the book. In this case we use the Flour Blend.

1 cup whole wheat flour

1 cup all-purpose unbleached white flour

1 cup wheat germ, unsweetened

On to the pancakers
3/4 c. Flour Blend

1 tsp. baking powder

1/2 tsp. salt

1/4 c. blanched, slivered almonds, finley ground in the food processor

1/2 c. unsweetened applesauce (or fresh grated apple) (let's get serious...there isn't anything unsweetened in my house...)

1/4 c. plain yogurt

1 tsp. pure vanilla extract

2 tbs. milk

1 large egg

2 tbs. honey or pure maple syrup

1/4 c. chocolate chips

1/4 c. fresh or frozen blueberries (Optional Extra Boost)

Butter or Cooking spray for greasing the skillet

Mike dry ingredients (you can triple the recipe and keep those in bags to have premade plancake mix on hand)

In another bowl whisk applesauce, yogurt, milk, egg, honey and blueberries (if using frozen no need to thaw them before adding, this will prevent bleeding).

Mix wet and dry ingredients. If too thick add a little more milk. Add chocolate chips and mix.

It's not a smooth texture because of the wheat germ but she cooks up nice a fluffy!

THANK YOU SNEAKY CHEF!! Lots of sneaky recipes if anyone wants to take a look!

Posted by : Jenn-yes I really did make something and it's not from Wendy's. I could go for a good diet coke though.

STUFFED ZUCCHINI

Christanne gave me a massive zucchini and tomatoes fresh from her garden and gave me this yummy recipe. Phil and I LOVED it and Tyler and Chase managed to choke it down.

STUFFED ZUCCHINI

A massive Zucchini

Sausage (i used sweet turkey sausage)Garlic

Onion

Peppers if you want them. I didn't have any and it was still great.

Tomatoes

Bread crumbs

Parmesan

Mozzarella

Brown the sausage. While doing that, cut the zucc in half lengthwise and remove all the "meat." Cut it up into small pieces and set shell aside. Drain the sausage and saute garlic and onion w/ the sausage until translucent. Add zucc and peppers or other veggies cook until soft. Then add tomatoes and cook until soft. Remove from heat and add enough bread crumbs and parmesan to make it stuffing-like. Salt and pepper to tasete. Put stuffing back into shell and sprinkle w/ mozzarella. Put some water in bottom of pan so shell doesn't burn and cook for about 30 mins. at 350 degrees.

Splendid Spinach Dip

One day, when Cydney was tired and sick of her kids (did I say that out loud?) her friend Amy just happened to bring spinach dip and pita chips for her to munch on. Cydney was happy and ate until she almost died. Thank you Amy. Thank you. Thank you. Thank you!!

She used the recipe on the back of a Knorr's vegetable soup mix. My fav!!!

Jenny's idea of "cooking"

I don't know how she has the time to do it, but she always makes a great salad & chicken fingers!!

blueberry buckle

this is a recipe i stole from christanne, but it's so yummy, i had to! it's perfect for summer when blueberries are in season and cheap, cuz this takes 5 cups of them!

blueberry buckle:
1/2 cup butter, room temp
2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup sugar
1 large egg
1 tsp vanilla
1/2 cup milk
5 cups blueberries

strudel topping
1 cup flour
1/4 cup brown sugar
1 tsp cinnamon
1/4 tsp salt
6 tbl butter, room temp.
add all ingredients in a bowl and cut together with 2 knives or a pastry knife until all pieces are about the size of peas.

1 10" round or 2 6"rounds
preheat oven to 350 degrees. butter and flour springform pan.
sift flour, baking powder and salt.
cream butter and sugar for 3 minutes on medium. turn to low and add egg & vanilla, mix until fully combined.
add reserved flour mixture, alternating with a little milk each time, starting and ending with flour. gently fold in berries. pour into pan. sprinkle with strudel topping.
bake 60 - 70 minutes, till tester comes out clean.
cool on a rack in the pan for 10 minutes, remove from pan, cool at least 15 minutes before serving.

posted by aimzog

Strawberry Hand Pies

after making jam yesterday, i was left with a lot of extra berries, so i made these little yummies!
posted by spyderette

Filling:
1 ½ cups strawberries, diced
2 T sugar
1 T cornstarch

Stir togther and set aside.

Pastry:
1 ¼ cups flour
½ tsp salt
½ tsp sugar
½ cup (1 stick) unsalted butter, chilled & cut into small pieces)
1/8 – ¼ cup ice water

Combine flour, salt, and sugar. Add butter, cutting in until it resembles coarse meal. Add water a little at a time, mixing until dough holds together without being wet or sticky. To test, squeeze a small amount together – if crumbly, add water 1 tsp at a time. Flatten to a disk and chill 1 hour. Roll dough into large rectangle 1/8” thick.

Preheat oven to 425 and line baking sheet with parchment paper*. Cut 6 5” circles and transfer to baking sheet. Place 2 heaping TBSPs of strawberry mix on half of each round. Brush edges with a lightly beaten egg. Fold and seal edges and brush tops with egg. Slash tops and sprinkle with sanding or raw sugar.

Bake 20-25 minutes. Cool before serving. (Makes 6)

*definitely use the parchment...i used foil and that was just a bad idea! maybe if you sprayed the foil with baking spray with flour....i still have a bunch of these, too bad no one ever comes to visit...

Father's Day Breakfast

Candy Cane Quiche and Lemon Pecan Scones

~posted by Special K

Candy Cane Quiche

This dish gets its name because the recipe is Candace's and we all know just how much she LOVES to be called Candy!
Quick (Candy Cane) Quiche

1 single deep-dish pie crust, frozen
3 eggs
Scant 1 cup milk
1 T flour
2-3 green onions, thinly sliced
1 clove garlic, crushed
1 cup cheese (I used fontina)
1-2 cups meat and/or veggies of choice (I used blanched asparagus and turkey sausage)
Salt and pepper to taste


Beat eggs and whisk in milk and flour. Add green onions, garlic, salt and pepper. Stir in cheese meat and veggies, and any other seasonings as desired. Bake at 375 for 35-40 minutes. Let stand 10 minutes before cutting. This is great served with fresh fruit and re-heats well.

recipe by spyderette~posted by Special K

Lemon Pecan Scones

This started as a Lemon Blueberry scone recipe and has evolved in my kitchen over the past two years to yield this yummy breakfasty goodness.Lemon Pecan Scones
2 cups flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
Grated zest of one lemon
1/2- 3/4 cup chopped pecans
1 1/4 cups heavy cream
1/2 teaspoon lemon extract

1/2 cup powdered sugar
1-2 T. fresh lemon juice

Preheat oven to 425°. Combine the flour, sugar, baking powder, and salt in a bowl. Add the lemon zest and pecans. In a measuring cup, stir together heavy cream and lemon extract. Stir into dry ingredients until dough holds together in a rough mass. Do not overmix. The dough will be quite sticky. Use an ice cream scoop and drop onto an ungreased baking sheet (I use my silpat), allowing about an inch between pieces. Bake at 375° for 15-20 minutes or until golden brown. Mix powdered sugar with lemon juice until desired consistency and drizzle over warm scones.

**Note-for lower fat scones you can substitute 8 oz. of lemon yogurt for the heavy cream and lemon extract.

posted by Special K

I promise this is the last veggie & pasta combo....

it's just that it tastes so fresh and summery right now. this one is quick and simple. just boil pasta and chop some stuff up!

Tortellini with Cherry Tomatoes and Corn

1 9 oz package cheese tortellini, uncooked

1 16 oz package frozen sweet corn
1 clove garlic, halved
2 cups cherry or grape tomatoes, quartered
1/4 cup sliced green onions
1/4 cup chopped fresh basil
1/4 cup grated parmesan cheese
2 tsp olive oil
pepper to taste

Cook tortellini in boiling water for 3 minutes, omitting salt and fat. Add corn, and cook 3-5 minutes more. Drain well. In the meantime, rub the inside of a large serving bowl with the garlic halves and discard garlic. Into bowl, place tomatoes and green onions. Add hot tortellini on top of tomatoes. Add basil, cheese, olive oil, and pepper. Toss to combine.

This is great hot but also really yummy at room temperature or cold the next day.

Serves 4-6. posted by spyderette

Father's Day Skele-Pie!

sorry ladies, this is one recipe i don't share...can't be famous for it if everyone makes it! BUT i wanted to show off my dad's-day-worthy skeleton love pie. eat it and weep. :)

posted by spyderette

Artichoke Chicken with Sun-Dried Tomatoes over Israeli Couscous

this is quick (under 30 minutes) and yummy!

2 boneless, skinless chicken breasts
coarse salt and freshly ground pepper
1/3 cup flour
4 T olive oil

4 cloves of garlic, minced
6 scallions, thinly sliced -- white and green parts separated
12-16 sun-dried tomatoes, slivered
1 can artichoke hearts in brine, drained and halved
1 cup water, reserved from cooking couscous
salt and pepper to taste

israeli couscous
1 cup chicken broth

pour 2 T olive oil over sun-dried tomatoes and marinate at least 30 minutes.
halve chicken breasts and seal in a ziploc bag. pound to 1/2" thickness. seasond with salt and pepper and coat in flour. fry in 2 T olive oil until cooked through and golden. (3-4 minutes per side) set aside.

meanwhile, cook couscous according to directions, replacing 1 cup of water with chicken broth. drain and reserve 1 cup liquid. toss couscous with green parts of scallions. arrange chicken on top.

add garlic and white part of scallions to pan chicken was cooked in. saute' 1-2 minutes, scraping up browned bits from bottom of pan. add: 1 cup liquid from couscous, artichoke hearts, and tomatoes in oil. saute' until artichokes are warmed through and the liquid has reduced slightly. salt and pepper to taste and serve over the chicken and couscous. (serves 4)
posted by spyderette

gnocchi with gorgonzola sauce

while the gnocchis were fun to make, i have to say they weren't all i had hoped they would be. i have this multi-sensory memory of this dish my friend and i always got at a restaurant called de medici in san diego, and quite honestly, eating their gnocchi with gorgonzola sauce is a religious experience. maybe i just shouldn't even try because nothing i've made or had has even come close to that most delicious plate of soft potato noodles and cheesey blue sauce. i'm sure this recipe is very respectable and tasty, it just didn't cut it for me. so i'll save you the details and when i find that perfect gnocchi recipe, i'll post it.

orzo with roasted vegetables

i made this on saturday, it's similar to candace's and hopefully just as delish! it's from my good friend ina garten.









1 small eggplant, peeled, 3/4 inch dice
(mark doesn't like eggplant so i used asparagus instead.)
1 red bell pepper, 1 inch dice
1 yellow bell pepper, 1 inch dice
1 red onion, peeled, 1 inch dice
- add any vegetables you have on hand, i threw in some grape tomatoes at the end
2 cloves garlic, minced (i think i ended up using about 4 or 5, cuz i love garlic)
1/3 cup olive oil
1 1/2 tsp. sea salt
1/2 tsp. fresh gound black pepper
1/2 lb orzo pasta

dressing:
1/3 cup fresh lemon juice
1/3 cup olive oil
1 tsp. sea salt
1/2 tsp. fresh ground black pepper

to assemble:
4 scallions, minced
1/4 cup toasted pignolis
3/4 lb feta, coarsley crumbled
15 fresh basil leaves, julienned

preheat oven to 425 degrees. toss all veges (except scallions) with oil, salt, pepper and garlic in a roasting pan. roast about 15 minutes, or until vegetables are translucent and beginning to carmelize. remove from oven and let cool in the pan. cook pasta according to package directions. drain and run under cold water to stop them cooking. drain well, put orzo in a large salad bowl and add vegetables along with the oil they cooked in. mix dressing ingredients in a bowl and pour over pasta. toss in the remaining ingredients. eat it up and rub your tummy.

Wannabe TJ's Cookies

When you eat one bite of a cookie and then dream about it for three nights in a row its time to take action!
So, while this is not quite up to the level of the DREAMY TRADER JOE'S COOKIE, it almost fills the void.

Kristin's Cranberry Oatmeal Cookies

1 cup shortening
1 cup brown sugar
1 cup white sugar
2 eggs, well beaten (like naughty children)
1 T. vanilla
1 1/2 cup flour
1 t. salt
1 t. baking soda
1/2 T. cinnamon
3 cups oats, not instant
1 cup dried cranberries (I like to soften the cranberries in warm water for 10-15 minutes, then drain)

Cream shortening and sugars, add eggs and vanilla and beat well. Sift flour, salt, baking soda and cinnamon. Add to wet ingredients and mix well. Add cranberries. Add oats last.

Use cookie scoop or rounded tablespoonfulls of to greased cookie sheets. Bake at 350* for 10 minutes. If you want to bake 2 sheets at a time, bake for 13 minutes and rotate sheets halfway through baking. Cool completely on wire rack. (no, not your own rack, you might get burned)

Sorry, no picture yet...I'll post one later this week.

Blueberry Muffins

Blueberry Muffins
MAKES 12 REGULAR SIZE MUFFINS or about a million mini muffins!

2 cups flour
1 Tbsp. baking powder
1/2 tsp. salt
1 cup granulated sugar
1 large egg
4 Tbsp. butter, melted and cooled
1 1/4 cups sour cream
1 1/4 cups frozen blueberries, preferably wild (I love Wyman's--they are small and very tasty.)



1. In a large mixing bowl, sift flour, baking powder, and salt. Set aside.
2. In another bowl, whisk egg for 20 seconds and add granulated sugar. Continue whisking sugar and eggs until the mixture becomes light yellow and uniform in texture--about 30 more seconds to a minute. Add melted butter in 2-3 additions, whisking well after each addition. Add sour cream in 2 additions, whisk lightly until just combined.
3. Add the blueberries to the dry ingredients and toss to coat with the flour mixture.
4. Carefully fold the wet ingredients into the flour and blueberries. Don't overmix. The batter will be very, very thick and some flour streaks may remain.
5. Using an ice cream scoop or a regular spoon, fill lined or well-greased muffin cups with the
batter. The cups will be very full--almost to the top.
6. Bake at 350 degrees for 25-30 minutes, rotating the muffin tin halfway through the baking time. The muffins will be ready when golden on top and a toothpick or skewer comes out clean. As soon as muffins come out of the oven, place them on a wire rack to cool.

we be jammin

what do you get when you add 15 pounds of strawberries, 15 pounds of sugar, and about 5 hours of your life? 48 jars of beautiful, sweet, delicious strawberry jam.
thanks to kristin for doing 99% of the work - i know i was there the whole time but am not quite sure what i did to help...

who's up for raspberry jam?

Pasta with Roasted Summer Vegetables

4 summer squash (zucchini or yellow or a combination) - sliced 1 inch thick, halved if large
1 pint grape tomatoes
1 medium red onion, sliced into 1/4" slices
2 cloves of garlic, minced or crushed
2-4 TBSP olive oil
kosher salt and freshly ground pepper

8 oz short pasta, such as fusilli or ziti
2 TBSP olive oil
1/2 cup grated Parmesan cheese, plus more for serving
torn fresh basil leaves

Preheat oven to 450. Spread all veggies on a large rimmed baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast without tossing until tender and starting to brown, 30-40 minutes.

Meanwhile, cook pasta until al dente, according to package instructions. Drain and place in serving bowl. Add olive oil, parmesan cheese, roasted vegetables, and basil. Toss gently to combine. (serves 4). posted by spydertte. :)

A theme?

Is anyone else noticing a dessert theme happening here? Maybe I'll go ahead and cook some real food sometime soon!

Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

3 cups fresh chopped rhubarb
3 cups strawberries, halved
3/4 cup sugar
1/3 cup flour

Crumb Topping

1/2 cup flour
1/2 cup brown sugar
3 T. butter

To make crumb topping: Mix flour & brown sugar together. Cut in butter until mixture resembles coarse crumbs.

Roll out pie crust or use premade frozen crust. Mix fruit, sugar and flour in bowl. Pour into pie crust. Sprinkle with crumb topping. Cover edge of crust with foil. Bake 25 minutes at 375*. Remove foil and bake an additional 20-30 minutes until topping is brown and filling is bubbly.

mmmm... brownies

look what came today! i immediately made some brownies, and while they may look pretty, they didn't taste great. i used a recipe that came with the pan, they are too cakey for me- i like em chewey and chocolatey. so next time i'll bust out the duncan hines fudge mix and really get something to inhale. who's up for an edge piece????

Chocolate Cake with Blackout Filling

I found this recipe on another blog and thought it sounded delish! It might be a little ambitious, we'll have to see if I ever get around to making it!

Chocolate Cake with Blackout Filling
INGREDIENTS

Filling:
1/2 cup plus 1 Tbsp. granulated sugar
1 tsp. corn syrup
2/3 cup cocoa powder, sifted
3 Tbsp. cornstarch
2 Tbsp. butter, softened
1/4 tsp. vanilla extract

Frosting:
13 Tbsp. (1 stick plus 5 Tbsp.) butter
6 ounces semisweet (60 percent) chocolate
3 1/2 ounces unsweetened chocolate
3/4 cup granulated sugar
Pinch salt
5 large eggs

Cake:
16 Tbsp. (2 sticks) butter, softened
3 cups firmly packed dark brown sugar
4 large eggs
2 tsp. vanilla extract
3/4 cup cocoa powder, sifted
1 Tbsp. baking soda
1/2 tsp. salt
3 cups cake flour (not self-rising)
1 1/2 cups sour cream
1 1/2 cups hot water

To make filling: In a small saucepan, combine sugar, corn syrup, cocoa powder, and 1/2 cup water. Bring to a boil over medium-high heat, whisking occasionally to prevent scorching. Meanwhile, in a separate small bowl, combine cornstarch and 2 tablespoons water. Remove boiling cocoa mixture from heat; whisk in cornstarch mixture.

Return saucepan to heat, and bring to a boil over medium heat, whisking constantly. Boil about 1 minute, until cornstarch is cooked and mixture is very thick.

Remove from heat. Stir in butter and vanilla. Pour into a shallow, heat-resistant bowl; immediately cover surface with plastic wrap to prevent film from forming. Cool completely, and refrigerate until firm, or overnight.

To make frosting: In a large glass bowl, combine butter and chocolates; heat in microwave (or on stovetop in a double boiler) until melted. Stir until thoroughly combined.

In a separate bowl, combine sugar and salt. In a medium saucepan, thoroughly whisk eggs; whisk in sugar mixture, combining thoroughly. Whisk in a scant 1/2 cup water, combining thoroughly; place over medium heat and bring to 160° on a candy thermometer, whisking constantly to prevent sticking, but creating as little foam as possible.

Strain mixture through fine sieve into heat-resistant container. Whisk into chocolate mixture until thoroughly combined. Cool completely, then refrigerate until stiff enough to spread, or overnight.

To make cake: Preheat oven to 350°. Grease three 9-inch round cake pans with butter; line bottoms with parchment paper, and butter the paper.

In a large bowl with an electric mixer, cream together butter and brown sugar on medium speed, about 5 minutes. In a separate bowl, combine eggs and vanilla; add to brown sugar mixture in two batches, mixing on medium speed until incorporated. Scrape bowl thoroughly; beat 1 minute on high speed.

Sift together cocoa powder, baking soda and salt; add to brown sugar mixture and beat on low speed until just combined.

Sift flour. Add 1 cup to batter and beat on low speed until just combined. Add 3/4 cup sour cream to batter; beat on low speed until just combined. Alternate adding flour and sour cream to batter until there's none left. With mixer still running on low, slowly add hot water, beating until just combined.

Scrape bowl thoroughly; beat batter on low speed about 20 seconds. Scrape bowl thoroughly once more, then divide batter evenly among the three pans, about 3 cups per pan. Bake 30 to 33 minutes, or until cake pulls away from sides of pan. Remove from oven. Cool layers in pans about 30 minutes, then remove from pans and cool completely on wire racks. Wrap in plastic and refrigerate up to one night before assembling.

To assemble, level cake layers by slicing off their tops. Place bottom layer on a serving platter cut side up. Spread 1/2 cup filling on top. Place middle layer cut side down on top of bottom layer. Spread remaining filling on top. Place top layer cut side down on top of middle layer. Spread top and sides of cake with frosting.

let's eat!

hey ladies - here is our brilliant blog for all things tasty! i can't wait to start seeing delicious recipes and pics of your creations!